368 A Modern Bee-Farm 



dairy-maid. Careful washing, and minute care in work- 

 ing the butter, will exclude all evidence of the taint-retain- 

 ing and taint-producing element. When the pats are 

 made up they should break open almost as dry as a piece 

 of bread, with no sign of moisture within. This is the 

 butter that will keep for days, and weeks, and months 

 even ; and will make your customers adhere to you 

 without further effort, while they may have hundred- 

 weights of every-day butter at half the price, if they 

 wished. 



The Latest Appliances, Pasteurising:, &c., 



will not always by any means give the best results. The 

 modest dairy with its old-style pans, may and does often 

 pi-oduce the best quality and color in its turn-out. Heat- 

 ing and cooling of the milk as in the Pasteurising process, 

 destroys both the color and aroma of the butter, and 

 then artificial coloring is resorted to. Many farmers' 

 wives have carried out a similar process for generations, 

 in the hope of avoiding taint, but the butter is always the 

 poorer in quality as a result of the process. 



Neither will the much-vaunted separator give you the 

 best butter. Oh ! yes ; I admit the larger quantity, but 

 it is decidedly inferior, including as it does not only the 

 legitimate butter fat, but the smaller grains of cheese fat 

 as well, which ought never to have a place in good butter. 

 And after! What use is the skimmed milk to the farmer, 

 either for his pigs, his poultry, or his calves } 



Finally, the dairy should consist of cows giving a high 

 average ; and your butter should be of the highest quality, 

 such as will sell itself, and whether you produce weekl)-, 

 5olb., loolb., or double that, you will be put to no worry or 

 trouble in disposing of it. 



And in just one little corner of your farm there are the 



